Introduction to Kitchen Conversions
Accurate measurements are the foundation of successful cooking and baking. This comprehensive conversion chart eliminates guesswork when scaling recipes, converting between measurement systems, or substituting ingredients. Whether you’re following international recipes, adapting family favorites, or improvising in the kitchen, these conversion tables will help you achieve consistent, delicious results every time.
Volume Conversions
US Standard to Metric Volume
| US Standard | Metric Equivalent |
|---|---|
| 1 teaspoon (tsp) | 5 milliliters (ml) |
| 1 tablespoon (tbsp) | 15 milliliters (ml) |
| 1 fluid ounce (fl oz) | 30 milliliters (ml) |
| 1/4 cup | 60 milliliters (ml) |
| 1/3 cup | 80 milliliters (ml) |
| 1/2 cup | 120 milliliters (ml) |
| 2/3 cup | 160 milliliters (ml) |
| 3/4 cup | 180 milliliters (ml) |
| 1 cup | 240 milliliters (ml) |
| 1 pint | 475 milliliters (ml) |
| 1 quart | 950 milliliters (ml) |
| 1 gallon | 3.8 liters (L) |
Metric to US Standard Volume
| Metric | US Standard Equivalent |
|---|---|
| 5 milliliters (ml) | 1 teaspoon (tsp) |
| 15 milliliters (ml) | 1 tablespoon (tbsp) |
| 50 milliliters (ml) | 1/4 cup (minus 10 ml) |
| 100 milliliters (ml) | 7 tablespoons |
| 250 milliliters (ml) | 1 cup + 1 tablespoon |
| 500 milliliters (ml) | 2 cups + 2 tablespoons |
| 1 liter (L) | 4 cups + 3 tablespoons |
Common US Volume Equivalents
| Measurement | Equivalent |
|---|---|
| 3 teaspoons | 1 tablespoon |
| 4 tablespoons | 1/4 cup |
| 5 tablespoons + 1 teaspoon | 1/3 cup |
| 8 tablespoons | 1/2 cup |
| 12 tablespoons | 3/4 cup |
| 16 tablespoons | 1 cup |
| 2 cups | 1 pint |
| 4 cups | 1 quart |
| 4 quarts | 1 gallon |
Weight Conversions
US Standard to Metric Weight
| US Standard | Metric Equivalent |
|---|---|
| 1/2 ounce (oz) | 15 grams (g) |
| 1 ounce (oz) | 28 grams (g) |
| 2 ounces (oz) | 57 grams (g) |
| 4 ounces (oz) | 113 grams (g) |
| 8 ounces (oz) | 227 grams (g) |
| 12 ounces (oz) | 340 grams (g) |
| 16 ounces (1 pound) | 454 grams (g) |
| 1 pound (lb) | 454 grams (g) |
| 2.2 pounds (lb) | 1 kilogram (kg) |
Metric to US Standard Weight
| Metric | US Standard Equivalent |
|---|---|
| 10 grams (g) | 0.35 ounces (oz) |
| 25 grams (g) | 0.9 ounces (oz) |
| 50 grams (g) | 1.8 ounces (oz) |
| 100 grams (g) | 3.5 ounces (oz) |
| 250 grams (g) | 8.8 ounces (oz) |
| 500 grams (g) | 1.1 pounds (lb) |
| 1 kilogram (kg) | 2.2 pounds (lb) |
Temperature Conversions
Oven Temperature Equivalents
| Fahrenheit (°F) | Celsius (°C) | Gas Mark (UK) | Description |
|---|---|---|---|
| 225°F | 110°C | 1/4 | Very Cool |
| 250°F | 120°C | 1/2 | Very Cool |
| 275°F | 135°C | 1 | Cool |
| 300°F | 150°C | 2 | Cool |
| 325°F | 165°C | 3 | Warm |
| 350°F | 175°C | 4 | Moderate |
| 375°F | 190°C | 5 | Moderate Hot |
| 400°F | 200°C | 6 | Hot |
| 425°F | 220°C | 7 | Hot |
| 450°F | 230°C | 8 | Very Hot |
| 475°F | 245°C | 9 | Very Hot |
| 500°F | 260°C | 10 | Extremely Hot |
Temperature Conversion Formulas
- Fahrenheit to Celsius: °C = (°F – 32) × 5/9
- Celsius to Fahrenheit: °F = (°C × 9/5) + 32
Cooking Times and Adjustments
Adjusting for High Altitude Baking (Above 3,000 ft/900 m)
| Adjustment Type | Modification |
|---|---|
| Baking temperature | Increase by 25°F/15°C |
| Baking time | Decrease by 5-8 minutes per 30 minutes of baking time |
| Liquid | Add 1-2 tablespoons per cup called for |
| Flour | Add 1 tablespoon per cup at 3,500 ft; add 2 tablespoons per cup at 5,000 ft |
| Sugar | Decrease by 1-2 tablespoons per cup |
| Leavening agents | Decrease by 1/8 – 1/4 teaspoon per teaspoon |
Slow Cooker Conversion Times
| Conventional Oven/Stovetop Time | Slow Cooker – Low Setting | Slow Cooker – High Setting |
|---|---|---|
| 15-30 minutes | 4-6 hours | 1.5-2.5 hours |
| 30-45 minutes | 6-8 hours | 3-4 hours |
| 45 minutes – 3 hours | 8-10 hours | 4-6 hours |
Pressure Cooker Time Conversions
| Conventional Cooking Time | Pressure Cooker Time |
|---|---|
| 60 minutes | 15 minutes |
| 90 minutes | 22 minutes |
| 2-3 hours | 30 minutes |
| 4+ hours | 45 minutes |
Ingredient Weight-to-Volume Conversions
Common Baking Ingredients
| Ingredient | 1 Cup Weight | 1/2 Cup Weight | 1/4 Cup Weight |
|---|---|---|---|
| All-purpose flour | 120g | 60g | 30g |
| Bread flour | 130g | 65g | 33g |
| Cake flour | 112g | 56g | 28g |
| White sugar (granulated) | 200g | 100g | 50g |
| Brown sugar (packed) | 220g | 110g | 55g |
| Powdered sugar (unsifted) | 120g | 60g | 30g |
| Butter | 227g | 113g | 57g |
| Cocoa powder | 85g | 43g | 21g |
| Honey/molasses | 340g | 170g | 85g |
| Milk | 240g | 120g | 60g |
| Vegetable oil | 218g | 109g | 55g |
| Sour cream | 240g | 120g | 60g |
| Greek yogurt | 245g | 123g | 61g |
Common Cooking Ingredients
| Ingredient | 1 Cup Weight | 1/2 Cup Weight | 1/4 Cup Weight |
|---|---|---|---|
| Rice (uncooked) | 185g | 93g | 47g |
| Rice (cooked) | 175g | 88g | 44g |
| Rolled oats | 90g | 45g | 23g |
| Quinoa (uncooked) | 170g | 85g | 43g |
| Dried beans | 190g | 95g | 48g |
| Dried lentils | 200g | 100g | 50g |
| Pasta (uncooked) | 100g | 50g | 25g |
| Pasta (cooked) | 140g | 70g | 35g |
| Shredded cheese | 113g | 57g | 28g |
| Chopped vegetables | 150g | 75g | 38g |
| Chopped fruits | 150-170g | 75-85g | 38-43g |
| Nuts (whole) | 150g | 75g | 38g |
| Nuts (chopped) | 120g | 60g | 30g |
Ingredient Substitutions
Dairy Substitutions
| Original Ingredient | Amount | Substitution |
|---|---|---|
| Buttermilk | 1 cup | 1 tbsp lemon juice/vinegar + milk to make 1 cup |
| Heavy cream | 1 cup | 3/4 cup milk + 1/4 cup melted butter |
| Sour cream | 1 cup | 1 cup plain yogurt or 3/4 cup buttermilk + 1/3 cup butter |
| Yogurt | 1 cup | 1 cup sour cream or 1 cup buttermilk |
| Milk | 1 cup | 1/2 cup evaporated milk + 1/2 cup water |
| Cream cheese | 8 oz | 1/2 cup plain yogurt + 1/2 cup ricotta cheese |
| Butter (baking) | 1 cup | 1 cup margarine or 7/8 cup vegetable oil |
| Butter (cooking) | 1 cup | 7/8 cup vegetable oil or 1 cup coconut oil |
Baking Substitutions
| Original Ingredient | Amount | Substitution |
|---|---|---|
| All-purpose flour | 1 cup | 1 cup cake flour + 2 tbsp or 1/2 cup whole wheat + 1/2 cup all-purpose |
| Cake flour | 1 cup | 1 cup all-purpose flour – 2 tbsp + 2 tbsp cornstarch |
| Baking powder | 1 tsp | 1/4 tsp baking soda + 1/2 tsp cream of tartar |
| Cornstarch (thickening) | 1 tbsp | 2 tbsp all-purpose flour or 2 tsp arrowroot |
| Egg | 1 large | 1/4 cup applesauce or 1 tbsp ground flaxseed + 3 tbsp water |
| Honey | 1 cup | 1 cup maple syrup or 1 1/4 cup sugar + 1/4 cup liquid |
| Brown sugar | 1 cup | 1 cup white sugar + 1-2 tbsp molasses |
| Chocolate (unsweetened) | 1 oz | 3 tbsp cocoa powder + 1 tbsp butter/oil |
| Bread crumbs | 1 cup | 1 cup crushed crackers or 1 cup rolled oats |
Yield and Serving Size Conversions
Recipe Scaling
| Original Recipe | Half Recipe | Double Recipe | Triple Recipe |
|---|---|---|---|
| 1/4 tsp | 1/8 tsp | 1/2 tsp | 3/4 tsp |
| 1/2 tsp | 1/4 tsp | 1 tsp | 1 1/2 tsp |
| 1 tsp | 1/2 tsp | 2 tsp | 1 tbsp |
| 1 tbsp | 1 1/2 tsp | 2 tbsp | 3 tbsp |
| 1/4 cup | 2 tbsp | 1/2 cup | 3/4 cup |
| 1/3 cup | 2 tbsp + 2 tsp | 2/3 cup | 1 cup |
| 1/2 cup | 1/4 cup | 1 cup | 1 1/2 cups |
| 2/3 cup | 1/3 cup | 1 1/3 cups | 2 cups |
| 3/4 cup | 6 tbsp | 1 1/2 cups | 2 1/4 cups |
| 1 cup | 1/2 cup | 2 cups | 3 cups |
Pan Size Equivalents and Volume
| Pan Type | Dimensions | Volume | Alternative |
|---|---|---|---|
| Round cake pan | 8″ × 2″ | 6 cups | 9″ × 1.5″ round pan |
| Round cake pan | 9″ × 2″ | 8 cups | 8″ × 2″ square pan |
| Square pan | 8″ × 8″ × 2″ | 8 cups | 9″ round pan |
| Square pan | 9″ × 9″ × 2″ | 10 cups | 11″ × 7″ pan |
| Rectangular pan | 13″ × 9″ × 2″ | 14 cups | Two 9″ round pans |
| Loaf pan | 9″ × 5″ × 3″ | 8 cups | 8″ × 8″ × 2″ pan |
| Pie plate | 9″ × 1.5″ | 4 cups | 9″ round cake pan |
| Springform pan | 9″ × 2.5″ | 10 cups | 9″ × 9″ × 2″ pan |
Pan Size Adjustment for Baking Times
| Change in Pan Size | Time Adjustment |
|---|---|
| Larger pan, shallower batter | Decrease time by 20-25% |
| Smaller pan, deeper batter | Increase time by 20-25% |
| Two small pans instead of one large | Decrease time by 30-35% |
| Glass instead of metal | Decrease temperature by 25°F |
| Dark pan instead of light | Decrease temperature by 25°F |
Common Cooking Abbreviations
Measurement Abbreviations
- tsp = teaspoon
- tbsp = tablespoon
- c = cup
- pt = pint
- qt = quart
- gal = gallon
- oz = ounce
- lb = pound
- g = gram
- kg = kilogram
- ml = milliliter
- L = liter
Recipe Abbreviations
- pkg = package
- env = envelope
- sm = small
- med = medium
- lg = large
- min = minute
- hr = hour
- temp = temperature
- approx = approximately
- mod = moderate
- RT = room temperature
Best Practices and Tips
Accurate Measuring Techniques
- Use flat-edged tools to level dry ingredients
- Spoon flour into measuring cups, don’t scoop directly from container
- For sticky ingredients, coat measuring tools with cooking spray
- Read liquid measurements at eye level on flat surface
- Use kitchen scale for most accurate results
- Measure wet and dry ingredients separately with appropriate tools
Converting Recipe Tips
- When converting between volume and weight, consider ingredient density
- Write down all converted measurements before starting
- Consider converting to weight measurements for precision
- Adjust cooking times when changing batch sizes or pan dimensions
- When in doubt, convert in smaller batches first to test
Digital Kitchen Tools
- Digital kitchen scales with multiple measurement units
- Unit conversion apps (e.g., Kitchen Calculator, Recipe Converter)
- Smart measuring cups with digital displays
- Voice-activated assistants for hands-free conversions
Resources for Further Learning
Reliable Cooking Websites
- King Arthur Baking Company (ingredient weight charts)
- Cook’s Illustrated (scientific cooking methods)
- Serious Eats (cooking techniques and conversions)
- Food52 (community-tested recipes)
Recommended Cookbooks
- “The Joy of Cooking” (comprehensive cooking reference)
- “Ratio” by Michael Ruhlman (cooking by proportions)
- “How to Cook Everything” by Mark Bittman (technique-based cooking)
- “The Food Lab” by J. Kenji López-Alt (scientific cooking approach)
Mobile Apps
- Kitchen Calculator PRO
- Recipe Converter
- Kitchenbowl
- TimeAndDate Kitchen Timer
- Perfect Egg Timer
This comprehensive cooking conversion chart covers all essential measurements and conversions you’ll need in the kitchen. Keep it handy for quick reference when scaling recipes, substituting ingredients, or converting between measurement systems.